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Pickled Red Onions

Tangy, sweet, and spicy pickled onions that are ready to eat in 30 minutes
Print Recipe
Prep Time 40 minutes
Total Time 40 minutes
Course Condiment
Cuisine American
Servings 12 people

Equipment

  • 32 oz glass jar or two 16oz glass jars
  • Mandoline slicer

Ingredients
  

  • 1 large red onion thinly sliced (you can also use white or yellow onion)
  • 1 serrano pepper thinly sliced
  • 4 cloves garlic peeled and smashed

For the brine

  • 1 cup water
  • 1 cup vinegar plain or apple cider vinegar
  • 1/4 cup sugar
  • 1/2 tbsp salt
  • 1/2 tbsp whole peppercorns
  • 2 bay leaves

Instructions
 

  • Add all the ingredients for the brine and stir gently to ensure everything is well mixed. Once the mixture comes to a boil, turn off the heat and let cool.
  • While the brine cools, slice your onion and pepper and peel your garlic. Add all the ingredients into a jar(s).
  • Once the brine has cooled, carefully pour into the jars. Be sure to leave about 1/2" of space at the top. Seal and allow everything to sit for at least 1 hour or overnight before serving.
  • Enjoy as a garnish or topping on sandwiches, burgers, eggs, salads, etc.
Keyword canned, cannings, panko topping, pickled onions, pickled red onions, pickled topping, red onions, spicy pickled onions, tangy